Main ingredients 🥩
King prawnsSpaghetti noodlesGarlicSun-dried tomatoesStore-bought bisque rosé sauceSeafood bouillon cubeChili leavesDillOlive oilWhole peppercorns
Striker Chef Bisque Shrimp Pasta
A classic bisque-flavored pasta made by pressing shrimp heads to extract the rich, oceanic flavor.
🙋 Recommended for
- ⭐ Those who want to experience the deep, rich flavor of bisque, distinct from typical tomato or rosé pasta.
- ⭐ Those who want to serve a high-end pasta worthy of a restaurant's main course to guests or a loved one.
Ingredients needed 🛒1 servings
- King prawns or large shrimp, 3-4
- Spaghetti noodles, 1 serving
- Garlic, 5-6 cloves
- Sun-dried tomatoes, 3-4 pieces (and their oil)
- Store-bought bisque rosé sauce, 4 tablespoons (approx. 100g or less)
- Seafood bouillon cube, 1
- Chili leaves, a handful
- Dill, a little
- Olive oil, as needed
- Whole peppercorns, 10
Recipe 🍳
- Slice the garlic thickly to prevent burning during cooking, and julienne the sun-dried tomatoes to match the size of the shrimp.
- Twist off the heads of the shrimp and peel the bodies. Make a cut along the back to thoroughly remove the innards.
- Roughly crush 10 whole peppercorns with the back of a knife or a mortar and pestle to create a coarse, textured grind.
- Heat a generous amount of oil from the sun-dried tomato jar (or olive oil) in a pan. Sauté the sliced garlic over medium heat until golden brown to infuse the oil with flavor.
- Once the garlic is perfectly browned, add the crushed peppercorns to enhance the aroma. Then, add the shrimp heads and fry them until crispy on both sides, pressing down firmly with a spatula to extract their juices.
- Add the shrimp shells and bodies, water, and 1 seafood bouillon cube to the pan. Bring to a boil and simmer to create a rich bisque broth. Remove the heads and shells.
- Add 4 tablespoons of store-bought bisque rosé sauce to the broth to create the base. Add the spaghetti noodles, cooked separately, and the shrimp bodies to the sauce and cook together until the sauce is absorbed.
- Once the sauce has thickened, add the chili leaves (with tough stems removed) and sun-dried tomatoes, and mix lightly. Turn off the heat. Drizzle in 3 tablespoons of olive oil and shake the pan to emulsify the sauce with residual heat until thick.
- Arrange the pasta and shrimp beautifully in a serving bowl. Spoon the thick, special sauce from the pan generously over the top, and garnish with dill for added aroma.
- Separate the shrimp heads and shells, and remove the innards from the bodies.
- Sauté garlic in oil, then press the shrimp heads to extract flavor.
- Boil a rich bisque broth with water and bouillon cube, then remove solids.
- Simmer the broth with rosé sauce, noodles, and shrimp bodies, then mix in chili leaves and tomatoes and emulsify.
Cooking tips 💡
- Once the shrimp heads start releasing juices and moisture, the garlic will stop browning. It is essential to brown the garlic until it is a deep brown color before adding the shrimp.
- Using coarsely crushed peppercorns, rather than fine powder, provides a fragrant, spicy kick that bursts with every bite.
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